BLACK BEAN CAKES WITH SALSA AND SOUR CREAM
Printed from COOKS.COM
1 med. onion, chopped fine
6 c. chicken stock
2 sm. jalapeno chilies, seeded & chopped
1 1/2 tbsp. chili powder
1 1/2 tbsp. ground cumin
1 tsp. cocoa powder
1 tbsp. salt 1 tsp. crushed red pepper flakes
Sour cream Salsa
Rinse the black beans, picking out stones, and soak in water overnight.
Drain beans. Saute onion over medium heat in a heavy saucepan. Add beans
and chicken stock to cover. Add the chilies and seasonings. Cook over
medium heat for about 1 1/2 hours or until the beans are tender. Remove
from heat and cool. Place bean mixture in a food processor and pulse
until cool. This mixture can be refrigerated for up to 3 days.
Place a non-stick pan over medium heat, or you can brush a saute pan
lightly with olive oil. Form bean mixture into balls the size of a golf
ball. Flatten to form patties. Cook bean cakes on each side for about a
minute or until lightly browned. Garnish with sour cream and salsa,
along with a sprig of fresh cilantro.
Makes about 24 patties
Blessed are those who can give without remembering
And take without forgetting.
~Angelique~
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